At the table
Dip a small piece in the garlic dressing or spoon a little over it; eat with chopsticks.
Contains donkey fat. Buckwheat can cause allergy; ask about added flour and dressing.
Some makers season the batter with additional spices; plain steamed and cold-dressed versions also exist.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Some makers season the batter with additional spices; plain steamed and cold-dressed versions also exist.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Nutty buckwheat, savoury fat and sharp garlic.
- Chili heat
- Texture
- Browned edges around a tender, dense centre.
- How it’s made
- Steam a batter of buckwheat flour, water and salt until set; cool, slice, then fry both sides in donkey fat. Serve with crushed garlic mixed with water.
Some makers season the batter with additional spices; plain steamed and cold-dressed versions also exist.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Hebei.
About this regional connection
Hebei: A Shahe buckwheat preparation; this version is pan-fried in donkey fat.
Ask if they have it first
请问你们有沙河灌掌吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A steamed batter turned crisp
This account describes a tradition or story, rather than an established historical fact.
Shahe's guanzhang combines setting grain batter by steaming with browning the slices in a pan.